Recipes (Page 2)

Garlic Powder and Dried Garlic Chunks

Fresh cured garlic should last most of the year, but having some dried garlic powder and chunks on hand adds a different dimension of flavor to many meals and is a quick way to use garlic if time is not on your side!

Garlic Confit

From Goat Creek Garlic

This is always one the first recipes we make when we begin to clean our cured garlic in late August. The flavour is similar to roasted garlic, rich and sweet, but the texture is consistently buttery and there is no messy garlic paper to deal with.

This is a must have condiment to have on hand for every garlic lover. We enjoy the cloves spread over crostini with a nice cheese, like brie or chèvre. We often use it in place of raw garlic in other recipes, Caesar salad, pastas, mashed potatoes, you get the idea. The oil can be used wherever you use extra virgin olive oil to add a garlicky kick.

Garlic Puree

FROM CHEF MICHAEL ANTHONY, GRAMERCY TAVERN

One great way to take advantage of the garlic bounty is to make garlic puree – a silky sauce that can be poured over just about anything. The puree also can be used to give body to other sauces instead of adding cream or butter.

Leek and Herb Frittata

A Frittata is essentially a crustless quiche and is a great way to use a LOT of eggs and add your favourite ingredients. The sky’s the limit. This frittata is a great dish on its own with a side salad, and works great as a side-dish to chicken, turkey, quail or other poultry.

Taco Sauce

For this recipe, the quantity of mayo to the quantity of the other ingredients is open to what your palate desires! Play around with it until you achieve a happy balance.

Mayonnaise

Chef Blaine Wetzel of the Willows Inn on Lummi Island loves using fresh eggs from his Island neighbors. When at home, he uses these eggs to make mayo and mayo-based sauces instead of relying on the store-bought options. This recipe is easily multiplied to make larger amounts.